Chicken Labneh Flatbreads

Course: Main Course

Cuisine: Greek

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 308kcal

Author: Lauren

These Chicken Labneh Flatbreads are fresh and packed with flavor. Made with juicy chicken layered over warm flatbread and a creamy, tangy spread of labneh. Perfect for an easy yet satisfying lunch or dinner.

Print Recipe

Ingredients

8 small round flatbreads or pitas I used Joseph’s mini pita bread
2 cups shredded chicken (240g)
Fresh arugula for serving
Pickled red onions for serving

Labneh Sauce:

1/2 cup whole milk Greek yogurt (120g)
2 garlic cloves minced
2 Tbsp fresh lemon juice (30g)
1 Tbsp olive oil (15g)

Instructions

Preheat the oven to 350 degrees F. Place the flatbreads directly on the oven rack and warm for 3–5 minutes, until soft and pliable.
Meanwhile, in a small bowl, stir together the greek yogurt, garlic, lemon juice, and olive oil until smooth to make the labneh sauce.
Spread the labneh sauce evenly over the warm flatbreads. Top with the shredded chicken, arugula and pickled red onions.
Slice or fold as desired, serve immediately, and enjoy!

Notes

These flatbreads are best enjoyed fresh, but you can store components separately to make assembly quick later.

Chicken: Store in an airtight container in the fridge for up to 3–4 days.
Labneh sauce: Keep refrigerated in a sealed container for up to 3 days. Stir before using.
Flatbreads and toppings: Store separately and assemble just before serving for the best texture.

Avoid storing fully assembled flatbreads, as they can become soggy.

Nutrition